Go Back
+ servings
Print Pin
5 from 1 vote

Easy brioche kneaded with a mixer

Brioche might take two days to make, but this bread, freshly baked, is worth all that time and more. It’s buttery delicious, and would be the perfect edition to your weekend brunch, especially because you make the dough the day before and let it rest overnight in the fridge.
Course Bread
Cuisine French
Keyword brioche made with a kitchenaid, easy brioche
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 262kcal
Author Janice

Ingredients

  • 63 mL milk (2 % fat) ¼ cup, warmed to 110–115ºF
  • 2 tsp active dry yeast
  • 250 grams all-purpose flour 2 cups
  • 1 tsp Diamond Crystal fine kosher salt
  • 2 large eggs
  • 2 tbsp granulated sugar
  • 125 grams unsalted butter ½ cup + 1 tbsp, cold diced
  • 1 large egg
  • 1 tsp water

Instructions

  • First, start by hydrating the yeast by stirring it with the warm milk in the bowl of an electric mixer fitted with the paddle attachment. Let stand for 8 minutes.
  • Add the flour and salt, and mix together on low until you get a dry, shaggy mixture.
  • Add the eggs, one at a time, along with the sugar, beating between each addition.
  • Switch to the dough hook attachment and beat the dough until you get a smooth dough and the bowl is clean (scrape down the dry bits stuck to the sides as you go to be sure that all the ingredients get incorporated into the dough). This will take about 3 to 4 minutes.
  • Switch back to the paddle and dump in all the butter, and beat it into the dough. The dough will break down and become sticky and messy, but when it starts to form a more cohesive mass, switch back to the dough hook and beat on low (speed 2 on a KitchenAid mixer) for about 10 minutes or so, or until the dough is smooth and elastic, and the bowl is clean again.
  • Butter a bowl and transfer the dough to the bowl. Cover with saran wrap. Let rise on the counter until it has doubled (I left mine for almost 3 hours), then punch it down to deflate, cover, and leave in the fridge overnight.
  • The next morning, divide the dough into 8 pieces, and quickly roll them on the counter to make dough balls. Don’t work the dough too long or you risk melting the butter. Butter 8 slots of a muffin tin and place a dough ball in each. Place the muffin pan on a rimmed baking sheet and cover with a sheet of waxed paper. Put the sheet in the oven (turned off!) with just the light on. Let the dough balls rise until they have doubled (about 1.5 hours). When the dough has doubled, take the pan out of the oven and set it on the counter while you preheat the oven to 400ºF.
  • Meanwhile, mix the egg with 1 tsp water and brush lightly onto each bun (there will be leftover egg wash—you don’t need to use it all). When the oven is preheated, bake for 15–20 minutes, until the tops are a deep golden brown. Let cool 10 minutes before unmolding. Serve warm with homemade jam or marmalade, and more butter, if you dare.

Notes

For this recipe, I used Stirling unsalted butter
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Nutrition

Calories: 262kcal